Beef Tenderloin with Turnip Puree and Sauteed Spinach

I recently was back at home, in the Washington, D.C. area and while I was there I got some delicious home cooked meals.  Specifically my mom’s famous brisket as part of the first night of Chanukah.  Another night that I was home, I decided that I would cook dinner.  One thing I hardly ever make for myself is steak, so I decided that if I was cooking for my parents and sister, why not get the best steak – tenderloin or filet mignon.

Since tenderloin really doesn’t need a whole lot of extra stuff, I decided to keep it simple.  I made a turnip puree or ‘mash,’ along side some braised spinach with garlic and shallots.  To top the filet, I sauteed some mushrooms and tossed in some red wine to reduce down.  It was a pretty simple meal, yet all three things seemed to fit well together.

Turnip Puree
(serves 4)

~2 pounds turnips, peeled and cubed
1/2 cup milk or heavy cream, or more as needed
2 tablespoons unsalted butter

Peel and cube turnips. Boil until fork tender. Drain in colindar and rinse with cold water to stop cooking. In a food processor, add turnips and butter. Blend until smooth. The consistency should be looser than typical mashed potatoes but not like liquid, so add milk a little at a time until you reach the desired consistency. Season with salt and pepper to taste. Serve with spinach and tenderloin.

Braised Spinach
(serves 4)

2 bunch fresh spinach, well washed and patted dry
1 cup chicken broth
2 small shallots minced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil

In a large pan with a lid, heat oil over medium-low heat. Add garlic and shallot and cook about 4-5 minutes. Add spinach, stir to combine with shallot and garlic and cook 2-3 minutes. Add chicken stock and cover pan. Cook until spinach becomes limp, it will drastically decrease in volume.

Beef Tenderloin and Mushroom sauce
(serves 4)

4 six ounce steak, evenly cut (just ask the butcher)
1 cup red wine
1/2 pound crimini mushrooms, sliced
2 tablespoons unsalted butter
2 tablespoons oil

Preheat oven to 375. Season steaks with salt and pepper and let them reach room temperature.

In a large pan, big enough to fit all 4 steaks, or if smaller, do in two batches. Heat oil over high heat. Add steaks and sear on both sides for about 2-3 minutes. Place on baking sheet with foil and cook for about 8 minutes, until medium rare. With these type of steaks, I prefer them rare, so I cut the time down a bit.

In the same pan you cooked the beef, add mushroom and a little more oil if necessary and cook for 2-3 minutes over medium-low heat. Add red wine and butter and reduce to about 1/4 cup. Serve over steak and with turnip puree and spinach. Enjoy!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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3 Responses to Beef Tenderloin with Turnip Puree and Sauteed Spinach

  1. Pingback: Tweets that mention Beef Tenderloin with Turnip Puree and Sauteed Spinach | The Carnivore and the Vegetarian --

  2. W. Mark Felt says:

    Mmmm….I want turnip puree RIGHT NOW (it’s 9:24 AM)!!

  3. I’ve made a cauliflower puree and it was terrific. I’ll try your turnips next time. I love the whole meal! Very satisfying, yet light.

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